Advertisement

Topics

Measurement of water absorption capacity in wheat flour by a headspace gas chromatographic technique.

08:00 EDT 17th April 2018 | BioPortfolio

Summary of "Measurement of water absorption capacity in wheat flour by a headspace gas chromatographic technique."

The purpose of this work is to introduce a new method for quantitatively analyzing water absorption capacity in wheat flour by a headspace gas chromatographic technique. This headspace gas chromatographic technique was based on measuring the water vapor released from a series of wheat flour samples with different contents of water addition. According to the different trends between the vapor and wheat flour phase before and after the water absorption capacity in wheat flour, a turning point (corresponding to water absorption capacity in wheat flour) can be obtained by fitting the data of the water gas chromatography peak area from different wheat flour samples. The data showed that the phase equilibrium in the vial can be achieved in 25 min at desired temperature (35°C). The relative standard deviation of the reaction headspace gas chromatographic technique in water absorption capacity determination was within 3.48%, the relative differences has been determined by comparing the water absorption capacity obtained from this new analytical technique with the data from the reference technique (i.e., the filtration method), which are less than 8.92%. The new headspace gas chromatographic method is automated, accurate and be a reliable tool for quantifying water absorption capacity in wheat flour in both laboratory research and mill applications. This article is protected by copyright. All rights reserved.

Affiliation

Journal Details

This article was published in the following journal.

Name: Journal of separation science
ISSN: 1615-9314
Pages:

Links

DeepDyve research library

PubMed Articles [14827 Associated PubMed Articles listed on BioPortfolio]

Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source.

Variability in dehulling efficiency, colour, chemical composition and selected functional properties of raw and pre-treated bambara groundnut (Vigna subterranea (L.) Verdc.) (BG) flour from red and bl...

Copper and zinc levels in soil, water, wheat, and hair of inhabitants of three areas of the Orenburg region, Russia.

The objective of the present study was to assess the level of zinc and copper in soil, water, wheat and hair of inhabitants of the western, central, and eastern areas of the Orenburg region. A total o...

In vitro digestibility and quality attributes of white salted noodles supplemented with pullulanase-treated flour.

This study aimed to develop a noodle with slow digestibility by adding pullulanase-treated wheat flour (PF). PF was prepared from normal wheat flour (NF) by pullulanase treatment, then its characteris...

Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours.

The advanced biochemical characterisation of green, red lentil and wheat flours was performed by assessing their folic acid content as well as individual minerals, amino acids, fatty acids and volatil...

Distribution of Radioactive Cesium during Milling and Cooking of Contaminated Buckwheat.

To clarify the behavior of radioactive cesium (Cs) in buckwheat grains during milling and cooking processes, parameters such as processing factor (Pf) and food processing retention factor (Fr) were ev...

Clinical Trials [4842 Associated Clinical Trials listed on BioPortfolio]

Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional Foods

The objective of this study was to determine if whole yellow pea flour reduces post-prandial glycemic responses of novel food products. The second objective was to determine if whole yell...

Whole Grains, Gastric Emptying and Glycemic Response

Whole grains have been associated with controlled glycemic response and increased satiety compared to refined grains. However, the properties of whole grains which are responsible for thes...

Effect of Iron Fortified Wheat Flour on Cognition and Iron Status in Indian School Children

This study is designed to evaluate the efficacy of NaFeEDTA-fortified whole wheat flour in improving cognition, hemoglobin, iron status and total body iron among school children in urban B...

Glycemic and Hormone Responses After the Intake of Four Types of Bread.

The purposes of the present study are to determine the glycemic and insulinemic responses, the satiety rate and the postprandial plasma concentrations of free fatty acids, triglycerides an...

Glycemic Response of Sorghum

Given the interest in gluten-free foods and discovering dietary means to prevent metabolic disorders, this study was designed to determine the glycemic responses of four (4) grains and flo...

Medical and Biotech [MESH] Definitions

A plant genus of the family POACEAE that is the source of wheat grain. A hybrid with rye (SECALE CEREALE) is called TRITICALE. The seed is ground into FLOUR and used to make BREAD, and is the source of WHEAT GERM AGGLUTININS.

Ground up seed of WHEAT.

Measurement of the dimensions and capacity of the pelvis. It includes cephalopelvimetry (measurement of fetal head size in relation to maternal pelvic capacity), a prognostic guide to the management of LABOR, OBSTETRIC associated with disproportion.

Allergic reaction to wheat that is triggered by the immune system.

A malabsorption syndrome that is precipitated by the ingestion of GLUTEN-containing foods, such as wheat, rye, and barley. It is characterized by INFLAMMATION of the SMALL INTESTINE, loss of MICROVILLI structure, failed INTESTINAL ABSORPTION, and MALNUTRITION.

Advertisement
Quick Search
Advertisement
Advertisement

 


DeepDyve research library

Searches Linking to this Article